Toasted sesame Cornbread Batch

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the cornbread and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.